Monday, September 3, 2012


This cake definitely deserves an “OH MY!”…. Aside from looking beautiful, it tastes AMAZING!!   Since we are in nectarine season right now, it has to be the perfect time to make this cake.


It’s always surprising the stuff you find when you move. For me, it was my home-made cookbook of recipes I had cut from magazines and packages or recipes someone had shared with me.  I had actually tried this cake years ago but misplaced the book, hence losing the recipe.  Well, lucky for you and me, that recipe has been found, along with my notes on how I changed it up. 


This cake is so delicious and would be perfect with a cup of coffee for breakfast, an afternoon tea or as the perfect ending to an evening meal.  It looks as though we used quite a bit of sugar for the topping, but while it bakes, the sugar caramelizes so well, that it’s not overpowering but adds a rich, delicious flavor that merges wonderfully with the fresh nectarines.


I hope you give this cake a try, trust me, this one will get you recognition. It’s so good!!


Happy Cooking Everyone!




1 tablespoon butter softened

¾ cup of packed brown sugar

3-4 ripe nectarines, pitted & sliced into ¼  - ½ inch slices

1 1/3 cup flour

1 ½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

6 tablespoons butter (softened)

1 ½ teaspoon vanilla

¼ almond extract

1 egg

½ cup milk and ¼ cup half and half

9inch round springform pan


***TIP- if you do not have a springform pan, use a regular 9 inch cake pan. Just make sure you foil the whole pan for easy removal.***


Preheat oven to 350

Using a 9 inch springform pan, foil the pan base, then put the base & sides together.

Butter the pan with the tablespoon of softened butter. Sprinkle the ¾ cup of brown sugar on the bottom of the pan.

 Using a fork, press the brown sugar down. Arrange the nectarine slices in a circular pattern until the pan is completely covered. Set aside.

In a Small bowl, combine the flour, baking powder, salt, cinnamon, nutmeg together till it is well blended.

In a medium side bowl (or your kitchen aid bowl), add butter and sugar together and beat till it is fluffy.Beat in the vanilla, almond extract and egg. 

Now alternate between adding the flour and milk to the egg mixture. Do not over mix, just make sure all the ingredients are incorporated.
(finished batter)


Pour the batter over the nectarines, with a spatula spread the batter until the nectarines are completely covered.

Put the spring form pan on top of a cookie tray or pizza tray.  The brown sugar will most likely leak a little bit from the bottom  --- you do NOT want to set the fire alarm off (TRUST ME!!).  Also the clean up is much easier.

Bake for 40-50 minutes. Your fork will come out clean from the middle of the cake when it is done.

Remove from oven, let cool for 5-10 minutes.

On a large plate or platter, flip the cake, then remove the springform.  Remove the foil base carefully.

Serve and enjoy all the compliments you’re going to get for this amazing cake!
Happy cooking!


  1. Oh my gosh, your delicious desserts get me every time... I now have a huge craving for this sweet cake and a gigantic cup of coffee!

  2. This dessert was delicious Ann! Perfect timing for the fruit too. I hope you are good and the wedding cake trials are going well!